HOMEMADE VEGETARIAN CHILI
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Provided by Cookie and Kate
Categories Chili
Time 1h
Number Of Ingredients 19
Steps:
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too-I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Nutrition Facts : Calories 236 calories, Sugar 7.6 g, Sodium 1071.8 mg, Fat 6.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 37.6 g, Fiber 10.3 g, Protein 10.9 g, Cholesterol 0 mg
1-2-3 VEGETABLE CHILI
A couple spoonfuls of Cheddar in each bowl before dishing up and the rest on top after makes this 1-2-3 Vegetable Chili as cheesy as it is easy!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients except cheese in saucepan.
- Bring to boil on medium-high heat; simmer on low heat 10 min., stirring occasionally.
- Spoon 2 Tbsp. cheese into each of 8 soup bowls; top with chili and remaining cheese.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g
VEGETARIAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
- Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro.
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams
THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
ANN'S VEGETABLE CHILI
Chili packed with vegetables and flavor. Even better the next day. To make this vegan, substitute 1 tsp smoked paprika and 1/2 tsp. kosher salt for Worcestershire and ham bouillon.
Provided by Hootenanny
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic. Saute, stirring, until soft, about 3 minutes.
- Add the zucchini, corn, and mushrooms, and cook, stirring, until vegetables are soft.
- Add the chili powder, cumin, and Worcestershire. Stir well.
- Add the tomatoes, beans, tomato sauce, vegetable stock and bouillon, stir well, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 35 - 40 minutes. Adjust the seasoning, to taste.
Nutrition Facts : Calories 359.8, Fat 7.3, SaturatedFat 0.8, Sodium 641.8, Carbohydrate 64.7, Fiber 15.8, Sugar 12.3, Protein 17
1-2-3 VEGETABLE CHILI
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
- Reduce heat to low; simmer 10 minutes.
- Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
Nutrition Facts : Calories 212 calories, Carbohydrate 26.9 g, Cholesterol 18.1 mg, Fat 5.9 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 770 mg, Sugar 5.8 g
1-2-3 VEGETABLE CHILI
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
- Reduce heat to low; simmer 10 minutes.
- Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
Nutrition Facts : Calories 212 calories, Carbohydrate 26.9 g, Cholesterol 18.1 mg, Fat 5.9 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 770 mg, Sugar 5.8 g
1-2-3 RICE AND CHILI BURRITOS
These are the best to make when you want to be in and out of the kitchen in no time. Everybody loves them. They're also great with brown rice on low-carb tortillas!
Provided by Christineyy
Categories Rice
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat chili in saucepan. Once heated, add uncooked rice and water. Stir together and let simmer over medium heat about 10-15 minutes until rice is cooked. Don't forget to stir!
- Once cooked throughout, turn heat down. Place about 1/3 cup mixture on tortilla and top with 1-2 tablespoons shredded cheese and a few tablespoons salsa and roll up.
- Once all burritos have been made, zap in microwave for 30-60 seconds to melt cheese and reheat.
Nutrition Facts : Calories 302.8, Fat 9.2, SaturatedFat 3.2, Cholesterol 10.8, Sodium 722.7, Carbohydrate 45.4, Fiber 4.1, Sugar 1.9, Protein 9.7
1-2-3 VEGETABLE CHILI
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
- Reduce heat to low; simmer 10 minutes.
- Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
Nutrition Facts : Calories 212 calories, Carbohydrate 26.9 g, Cholesterol 18.1 mg, Fat 5.9 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 770 mg, Sugar 5.8 g
VEGETARIAN CHILI
Make and share this Vegetarian Chili recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.
- Stir in all remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
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